Monday, June 23, 2008

Spring Rolls

I love spring rolls and I think they are the best snacks or appetizers but I never like the spring rolls here because I think they put too much cabbage in it and it smell funny too. I like mine with lots of Jicama, carrots and meat in it. Over here it is easy to get frozen spring roll wrappers and all you have to do is leave the wrappers on the counter for half and hour and is ready to use. As for the filling you can use just about anything you like. Here is how I like my spring rolls.

1) Thaw the frozen spring roll wrappers.2) Heat up the frying pan with a tbsp of olive oil. Add in chopped garlic, onions and stir fry until fragrant. Add in chicken. Stir fry for a minute or until it changes color.3) Add in jicama and carrots. Stir fry for 2 minutes minute and add in all the seasonings and 1/2 cup of water. Continue cooking until for another 2 mintues (you can cook longer if you want a softer fillings)4) Check seasoning and lastly add in spring onions. Set aside to cool.5) Peel off a piece of wrapper and place it on a flat surface. Place some cooked filling in the center of the wrapper, pull over both ends and roll up the wrapper. Brush the end with some egg to seal.6) Heat up some oil in a frying pan and deep fry the spring rolls until golden brown. Drain the oil and serve with some chili sauce.

14 comments:

Gert,I prefer spring roll with jicama too.. Not much of the chinese take-out spring roll where they use cabbage. But no choice when I crave for spring roll.. I once made spring rolls for Annabel's birthday party and invited my co-worker over, they all liked it so much.

Looks delicious as usual, Gert. I agree with Cath, your spring roll looks so crunchy. Do you use a lot of oil for frying?

I am not sure why but American loves asian food. I also made spring roll once and it was gone less than 5 minutes. In my opinion, it looks so easy to make but it took me 1/2 a day to make it. Wonder why I only made it once? hehehe

Oh!! spring roll,love it ,the one with dried shrimp and fresh shrimp!!.I can eat 5-6 at once!.I still have spring roll skin in the freezer.Talking about spring roll,I bought a clear dry skin spring roll(viet) when I was in Chinatown,wonder how to do it!!*garu my head*

I love spring roll with jicama too! That was what I had in my mom's house until I moved over here and discovered they used cabbage instead. Speaking of which, I'm going to make some kind of spring roll for dinner today since Evy was asking for it. No jicama at home and haven't figured out what to put yet.

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I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
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